When you’re looking for a comforting dinner that feels both special and homey, Easy Chicken Marsala (with The BEST Buttered Noodles) is the kind of dish that checks all those boxes. This delightful recipe combines juicy chicken tenders enveloped in a lusciously rich Marsala sauce, paired with buttery, garlicky noodles that offer just the right amount of comfort. The earthy flavors of mushrooms, complemented by the sweetness of the wine, create a symphony of taste that dances on your palate and warms your heart.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Marsala (with The BEST Buttered Noodles)

Easy Chicken Marsala (with The BEST Buttered Noodles)

I first discovered chicken Marsala during a quaint dinner party where the aroma wafted through the air, drawing everyone into the kitchen. There was something about the way the golden-brown chicken paired with those twirly noodles—so simple yet so indulgent. Ever since that evening, I’ve made it a tradition to recreate this dish, and I’ve perfected it to suit busy weeknights or special gatherings alike. Let’s dive right into this dish that’s sure to impress both friends and family alike!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of cook time, dinner is ready without stress.
Irresistible Flavor: The combination of Marsala wine and earthy mushrooms creates an unforgettable taste.
Eye-Catching Appeal: The dish is not only tasty but also visually stunning, perfect for dinner parties.
Flexible Serving: Ideal for a cozy family dinner or a more elegant soirée.
Budget-Friendly: Made with accessible ingredients, it won’t break the bank.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: The star of the dish; tender and juicy chicken pieces that absorb the beautifully rich sauce.
1/2 cup all-purpose flour: For dredging the chicken, it ensures a light and crispy exterior.
2 and 1/2 teaspoons garlic powder: Adds an aromatic depth to the dish.
1 and 1/2 teaspoons onion powder: Enhances the overall flavor profile without overpowering.
1 teaspoon Italian seasoning: Brings a medley of herbs that elevate the dish.
1/2 teaspoon cayenne pepper: For a subtle kick! Adjust according to your spice tolerance.
1/2 teaspoon black pepper and 1/2 teaspoon salt: Essential for seasoning; adjust to taste.
2 tablespoons olive oil: Ideal for sautéing; gives a lovely flavor to the chicken.
4 tablespoons unsalted butter: Richness to the sauce, making it velvety and smooth.
3 shallots, peeled and thinly sliced: They caramelize beautifully and add sweetness.
8 ounces cremini mushrooms, sliced: These mushrooms have a delicate texture that melds perfectly into the sauce.
8 ounces shiitake mushrooms, sliced: Adds depth of flavor and earthiness.
2 and 1/2 teaspoons cornstarch: For thickening the sauce.
1 cup chicken bone broth: Provides a savory base for the sauce.
4 cloves garlic, minced: Fresh garlic adds a fragrant profile.
1 cup dry Marsala wine: Integral for the sauce; enhances the overall richness.
2 tablespoons fresh parsley, chopped: For a fresh pop of color and flavor.
Grated Parmesan cheese (optional): Because everything’s better with cheese!
1 pound egg noodles: Perfectly absorb the sauce and are wonderfully comforting.
3/4 cup unsalted butter, cubed: Soaks into the noodles for that buttery goodness.
2 cloves garlic, minced (for the noodles): This brings out a wonderful aroma and flavor in the noodles.
2 tablespoons fresh parsley, chopped (for the noodles): Brightens up the dish.

How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)

Prepare the Chicken: In a large bowl, combine the 1/2 cup all-purpose flour with the garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the 1 and 1/2 pounds of chicken tenders in the flour mixture, making sure each piece is evenly coated. Shake off any excess flour and set them aside on a clean plate.
Cook the Chicken: In a large skillet over medium-high heat, warm the 2 tablespoons of olive oil until it shimmers. Add in the chicken and cook for about 3 minutes on each side until golden brown. Once cooked, transfer the chicken to a clean plate and set aside. Return the skillet to the heat for the next steps.
Sauté Vegetables: Melt 4 tablespoons of unsalted butter in the same skillet. Once melted, add 3 sliced shallots and the 8 ounces each of cremini and shiitake mushrooms. Stir well and reduce the heat to medium. Cook, stirring occasionally, until the mushrooms and shallots caramelize, about 20 minutes.
Prepare the Sauce: While the vegetables cook, whisk together 2 and 1/2 teaspoons of cornstarch with 1 cup of chicken bone broth in a spouted measuring cup. Set aside. When the mushrooms are deeply caramelized, add in the 4 minced cloves of garlic. Sauté for about 1 minute, until fragrant.
Deglaze and Thicken: Slowly whisk in 1 cup of dry Marsala wine, scraping up any stuck bits from the bottom of the skillet. Let it cook for about 5 minutes, stirring frequently. Gradually pour in the broth and cornstarch mixture, stirring until well combined. Increase the heat to medium-high, bringing the sauce to a gentle simmer.
Combine and Finish the Chicken: Simmer the sauce for about 5 to 6 minutes until it’s slightly thickened. Then, taste and season with additional salt and pepper, typically around 1 teaspoon salt and 1/2 teaspoon black pepper. Return the cooked chicken to the skillet, gently simmering for 2 more minutes to heat through.
Cook the Noodles: Bring a large pot of water to a rolling boil. Add in 1 pound of egg noodles and cook until al dente. Reserve 1/2 cup of the pasta water, drain the noodles, and pour them into a large mixing bowl.
Prepare Buttered Noodles: To the warm noodles, add 3/4 cup of cubed unsalted butter, 2 minced cloves of garlic, and the reserved pasta water. Toss well until the butter is fully melted and everything is coated nicely. Sprinkle with 2 tablespoons of chopped fresh parsley.
Serve: Plate the buttered noodles, generously top with the Chicken Marsala, and garnish with additional fresh parsley and Parmesan cheese, if desired. Serve warm and enjoy every savory bite!

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, gently warm in the microwave or in a skillet over low heat, adding a splash of broth to refresh the sauce and keep the chicken moist. Note that the texture may change slightly upon reheating, but the flavor will remain delightful.

Chef’s Helpful Tips

Coat Evenly: For the best crust, ensure your chicken is well-coated in the flour mixture—this creates that desirable crunchy exterior.
Temperature Control: Don’t overcrowd the pan while cooking the chicken. It’s better to work in batches.
Customize the Mushrooms: Feel free to use any mushrooms you like—Portobello or button mushrooms can also work beautifully.
Fresh Ingredients: Fresh herbs and spices elevate the dish, so opt for fresh garlic and parsley when possible.
Wine Choice: Choose a dry Marsala wine for cooking; sweeter versions will alter the intended flavor of the sauce.

Stepping into the kitchen to whip up Easy Chicken Marsala (with The BEST Buttered Noodles) becomes an enriching experience, filled with inviting aromas and delightful flavors. Each bite brings a burst of savory goodness, perfect for any occasion. I encourage you to try this recipe—it’s a wonderful way to gather loved ones around the table. Enjoy your culinary journey!

Recipe FAQs

Can I use different types of chicken for this recipe?

Absolutely! You can use boneless, skinless chicken breasts or thighs as well. Just adjust the cooking times accordingly to ensure the chicken is cooked through and remains juicy.

What if I can’t find Marsala wine?

If Marsala wine isn’t available, you can substitute it with dry sherry or a combination of white wine with a bit of brandy. The flavor profile will differ, but these alternatives will still create a tasty sauce.

Can I make this dish ahead of time?

Yes, you can prepare the Chicken Marsala up to the point of adding the chicken back to the sauce. Just store the sauce separately and reheat before adding the chicken when you’re ready to serve.

How do I make this recipe gluten-free?

To make Easy Chicken Marsala gluten-free, simply replace all-purpose flour with a gluten-free flour blend and use gluten-free noodles. Ensure your chicken broth and Marsala wine are gluten-free, too!

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Easy Chicken Marsala (with The BEST Buttered Noodles)

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Author: Peter
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-fried
Cuisine: Italian

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Description

Savor the mouthwatering flavors of Easy Chicken Marsala with The BEST Buttered Noodles. This dish combines tender chicken, earthy mushrooms, and a rich marsala sauce, making it an ideal option for a quick and comforting dinner at home.

Ingredients

Scale

1 and 1/2 pounds (681g) boneless skinless chicken tenders
1/2 cup (113g) all-purpose flour
2 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons (28ml) olive oil
4 tablespoons (57g) unsalted butter
3 shallots peeled and thinly sliced
8 ounces cremini mushrooms sliced
8 ounces shiitake mushrooms sliced
2 and 1/2 teaspoons cornstarch
1 cup (227ml) chicken bone broth
4 cloves garlic minced
1 cup (227ml) dry marsala wine
2 tablespoons (20g) fresh parsley chopped
grated parmesan cheese for serving, optional
1 pound egg noodles
3/4 cup (170g) unsalted butter cubed
2 cloves garlic minced
2 tablespoons (20g) fresh parsley chopped

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Instructions

In a large bowl, mix the flour with all seasonings and spices.
Coat the chicken pieces in the flour mixture, ensuring they're fully covered, then shake off any excess flour. Set aside on a clean plate.
In a large skillet over medium-high heat, heat the olive oil until it shimmers. Add the chicken and cook for about 3 minutes on each side. Once cooked, remove the chicken and place it on a clean plate. Keep the skillet on the heat to prepare the sauce.

Notes

Feel free to add extra vegetables such as spinach or bell peppers for added nutrition.
Serve with additional parmesan cheese on top for a richer flavor.
Pair with a crisp green salad for a complete meal.